Learn why cooked rajma can become slimy in the fridge. Discover how bacterial growth is the cause and how to store it properly to keep it fresh.
1 Answer
Cooked rajma (kidney beans) can turn slimy after refrigeration due to the breakdown of starches and the release of polysaccharides from the beans. These substances thicken and create a slimy texture when cooled.
Detailed Explanation:
Rajma, like many beans, contains a significant amount of starch. When cooked, these starches absorb water and swell. Upon refrigeration, a process called starch retrogradation occurs. This means the starch molecules realign themselves, expelling water and forming a more ordered structure. This process can lead to the release of polysaccharides, complex carbohydrates that contribute to the slimy texture. Furthermore, some bacteria, even at refrigeration temperatures, can continue to break down the beans, contributing to the slime. The extent of sliminess can also depend on the specific variety of rajma and the cooking method used. Overcooking can exacerbate the problem as it releases more starch into the cooking liquid.
Pro Tip:
To minimize sliminess, avoid overcooking the rajma. Cook until tender but not mushy. Also, consider storing the rajma in its cooking liquid; this can help prevent it from drying out and becoming as slimy. Reheating gently can also help restore a more desirable texture.